Conversion Tables And Helpful Hints

Living in the Southern Hemisphere, where metric measurements are used, all my recipes list what I am used to! However, you may not be used to Celsius, litres and grams and so I hope you find the following useful to you. I know I refer to it often when using recipes from people abroad. If there are any other helpful hints you want to see here, please leave me a comment.

OVEN TEMPERATURES:

Fahrenheit

Celsius

Gas Mark

200

100

1/8

225

110

1/4

250

120

1/2

275

140

1

300

150

2

325

160

3

350

180

4

375

190

5

400

200

6

425

220

7

450

230

8

475

240

9

500

260

10

VOLUME / LIQUIDS:

Fluid Ounces

Millilitres

Spoons

0.625

1/8 teaspoon

1.25

1/4 teaspoon

2.5

1/2 teaspoon

5

1 teaspoon

15

1 tablespoon *

Cups

1

25

30

1/8

2

50

60

1/4

80

1/3

3½

100

4

125

1/2

5 (¼ pint)

150

160

2/3

6

175

180

3/4

7

200

9

250

1

½ pint

300

¾ pint

450

18

500

2

1 pint

600

Litres

35 (1¾ pints)

1

1 quart

1.2

1 gallon

5

* In Australia a tablespoon is 20mls!

MEASUREMENTS:

Inches

Millimetres

1/4

5

1/2

10

3/4

20

1

25

1 1/4

30

1 1/2

40

2

50

3

75

4

100

5

125

6

150

7

180

8

205

9

230

10

255

11

280

12

305

WEIGHTS:

Ounces

Grams

½

15

1

30

Pounds

½ (8oz)

250

1

500

ABBREVIATIONS:

oz

ounce

fl oz

fluid ounce

lb

pound

g

gram

ml

millilitres

t / tsp

teaspoon

D

dessert spoon

T / tbsp

tablespoon

˚F

degrees Fahrenheit

˚C

degrees Celsius

CAKE TIN SIZES:

Round Tins

Square Tins

Litres

18cm

12.5cm

1

21cm

18cm

1.5

23cm

21cm

2.25 litres

25cm

23cm

3.5 litres

28cm

25cm

4.5 litres

30cm

28cm

5.5 litres

35cm

30cm

7 litres

HELPFUL HINTS:

Agar Agar

You need 1g for every 100g of liquid

Egg whites weigh

36g

Gelatine

10g powder = 15mls

10g powder = 5 leafs

You need 1 leaf of gelatine for every 100mls of liquid

Active Dry Yeast

Multiply by 0.75 to get the quanitity of Instant Dry Yeast that you need

Dear Beverly,
I assume that you are canning this chutney. First proper technique used when canning will do the most. Also the ratio of sugar to vinegar or more simply the starch to the acids must be higher on the acid side to extend shelf life. Bacteria in the air becomes your next enemy. Seal with Wax or Parrifin also.